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Fire Up the Grill for these Marinated Pork Chops

A couple of weeks ago we packed half a pig into our freezer. The happy pig was raised on a farm not far from where we live. It joined the quarter of a locally-raised organic, grass-fed cow that we purchased earlier in the summer. I’ve never had so much meat in my freezer — me, the half-hearted carnivore.

The weather we’ve enjoyed during the past week has been screaming out, “Fire up the grill!” I did. I marinated some pork chops that I had pulled from the freezer. I used a bit of the fresh ginger-rootÂ (a natural tenderizer) that I had in a drawer in my refrigerator and a jalapeno pepper that I’d picked up at the farmers market. Along with the last of some soy sauce, a little bit of ketchup, olive oil and some garlic, of course, I whipped up a very effective marinade for the pork chops.

After a short time on the grill, directly over some hot coals, the tasty pork chops were moist and flavorful. They were a perfect match with Creamy Cauliflower and an Indian Harvest blend of sweet potato orzo with whole grain red quinoa, wheatÂ berries and long grain white rice.

Two pork chops down. Many to go.

Fire up the grill and enjoy marinated pork chops on these last warm, sunshiny grilling days of autumn, or is it Indian summer?

Marinated Pork Chops

4 bone-in pork loin chops, 3/4-inch thick

1/2 of a medium-size yellow onion, chopped very fine

1/4 cup soy sauce

2 tablespoons olive oil

2 tablespoons ketchup

2 cloves garlic, minced

1 teaspoon peeled and minced fresh gingerroot

1 medium-size jalapeno pepper, most of the seeds removed, minced

1/4 teaspoon ground black pepper

Lay pork chops in a large zip-top plastic bag. Spread half of finely chopped onion over the chops. Flip the bag over and spread remaining onions over this side of the pork chops.

In a bowl, mix soy sauce, olive oil, ketchup, garlic, minced gingerroot, minced jalapeno and black pepper. Pour half of the marinade over the pork chops in bag. Flip the bag over and pour in remaining marinade. Massage the marinade into the chops, making sure each chop is covered with the mixture. Place the bag with meat into a dish with sides. Store in refrigerator at least 4 hours or overnight.

Grill the marinated pork chops over direct heat for about 5 minutes per side or until cooked through. Makes 4 pork chops.

2 thoughts on “Fire Up the Grill for these Marinated Pork Chops”

Hi Sue! I tried your grandma’s chicken recipe and I have to tell you it is a keeper! The breadcrumb mixture made my kitchen smell so good even before the chicken was in the oven! Thanks for all of the great recipes! I am a foodie from Dickinson, North Dakota. Cooking for family and friends is my passion.
Again, thank you! Sue

I know what you mean, Sue. This chicken is a nice change, isn’t it? The aroma, the flavor, the texture — all so satisfying. Glad you had good results. And thank you for visiting my blog. It’s always nice to hear from food-lovers and cooks in Dickinson.